Non-destructive assessment of microbial contamination in porcine meat using NIR hyperspectral imaging
Non-destructive assessment of microbial contamination in porcine meat using NIR hyperspectral imaging
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DOI：
10.1016/j.ifset.2012.11.001
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发表时间：
2013-01-01
影响因子：
6.6
通讯作者：
Morsy, Noha
中科院分区：
文献类型：
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作者：
Barbin, Douglas F.;ElMasry, Gamal;Morsy, Noha
肉制品冷藏过程中的温度波动通常会导致不良微生物的生长，从而影响整体产品质量。在这项研究中，采用近红外（NIR）范围（900-1700 nm）的推扫式高光谱成像系统作为一种快速、无损的技术，用于测定冷藏猪肉在储存期间的总活菌数（TVC）和耐冷菌落计数（PPC）。背最长肌的新鲜猪肉样品直接从商业屠宰厂获得，并在0℃和4℃的冷藏温度下储存21天。每 48 小时，直接获取每个样品的反射模式近红外高光谱图像。通过经典微生物平板法同时测定 TVC 和 PPC，然后开发用于预测样品中污染和腐败状况的多元统计模型。应用偏最小二乘回归 (PLS) 将从样品中提取的光谱信息拟合到 TVC 和 PPC 的对数值。 log (NC) 和 log (PPC) 的 R-2 分别为 0.86 和 0.89，获得最佳回归。然后选择最重要的波长进行回归和污染的空间可视化。结果令人鼓舞，表明高光谱技术在检测猪肉中的细菌腐败和跟踪不同温度下储存期间冰鲜猪肉微生物生长的增加方面具有广阔的前景。 工业相关性：已经成功开发出一种基于高光谱成像技术的新方法，可以为肉类行业无损测定储存期间冰鲜猪肉中的总活菌数（TVC）和耐冷菌落计数（PPC）。 (C) 2012 Elsevier Ltd. 保留所有权利。
Temperature fluctuation during cold storage of meat products usually leads to undesirable microbial growths, which affect the overall product quality. In this study, a pushbroom hyperspectral imaging system in the near-infrared (NIR) range (900-1700 nm) as a rapid and non-destructive technique was exploited for determining the total viable count (TVC) and psychrotrophic plate count (PPC) in chilled pork during storage. Fresh pork samples from the longissimus dorsi muscle were obtained directly from a commercial slaughtering plant, and stored in the refrigerated temperatures at 0 degrees C and 4 degrees C for 21 days. Every 48 h, a NIR hyperspectral image in the reflectance mode was acquired directly for each sample. The TVC and PPC were determined simultaneously by classical microbiological plating methods and multivariate statistical models for predicting contamination and spoilage conditions in the samples were then developed. Partial least squares regression (PLS) was applied to fit the spectral information extracted from the samples to the logarithmic values of TVC and PPC. The best regressions were obtained with R-2 of 0.86 and 0.89 for log (NC) and log (PPC), respectively. The most important wavelengths were then selected for regression and for spatial visualization of contamination. Results are encouraging and show the promising potential of hyperspectral technology for detecting bacterial spoilage in pork and tracking the increase of microbial growth of chilled pork during storage at different temperatures.Industrial relevance: A novel method based on hyperspectral imaging technique has been successfully developed for determining the total viable count (TVC) and psychrotrophic plate count (PPC) in chilled pork during storage non-destructively for the meat industry. (C) 2012 Elsevier Ltd. All rights reserved.